Peanut Butter and Paradise

I named one of our dogs Porter after my favorite type of beer. He really likes peanut butter. I also really like peanut butter. I also really like beer (so does he, but he doesn’t get more than the occasional spilt drop). So, when brewers “discovered” the now fairly common peanut butter porter a few years back, I jumped at it. It was fun. It was novel. It … grew old fairly quick. Not that there was anything wrong with them, but for me, they grew too sweet to enjoy regularly. I haven’t had one in quite some time but for some reason, when my local, local beer only bottle shop announced they had Wingman Brewers Peanut Butter Cup P-51 I jumped at the chance to grab a bottle. And, as fate would have it, as I was about to get in bed last night I found out that today is National Peanut Butter day. What luck! I threw the bottle in the fridge (well, really I gently placed it in there) and went to bed so excited for today to come. And here we are. Drinking a peanut butter porter on a day when peanut butter is in the spotlight.

Wow. My life is just a roller coaster ride of excitement.

Locally roasted peanuts from CB’s Nuts. Oh yea, and beer.

But the beer is good. It offers up all the hallmarks of a good PB porter. It’s full of rich peanut, chocolate, some light roasted notes, and a decent amount of sweetness throughout. It’s full silky body gives a good chewy profile aiding in it’s enjoyment.

You’ve got yourselves s good dessert sipper, Wingman.




Burgers, Beers, Bahrains.
Burgers, Beers, Bahrains.

Bahrain Burgers, Taproom, and Brewery* finally served their first local beer to round out the trifecta of naming, and it was…pretty decent. I wasn’t expecting too much- it was my first brew in more than a year. I snagged a porter kit from Midwest Brewing (the kit is tasty, I’m not knocking it) and brewed up the all-grain batch a couple months back. Simple, straightforward, solid. I chose a kit because I was confident that it would be good, I didn’t have to worry about formulating, and I could focus on the things that have previously held me back: process. I’ve been struggling with my process for a while now- mostly because my last four batches have been brewed in four different “breweries.” When there is no continuity, for me at least, there is no process and there is no way I’ll be able to brew a proper batch. Our current location offers up more space than I’ve had in years, which means plenty of room to spread out and organize the equipment.

It was a glorious brew day.

I cleaned and sanitized with full confidence in the cleanliness. I boiled water, I steeped grains, I added hops, I pitched the yeast, all without feeling rushed, cramped, or pressured.

I’ve had some bad batches of late, which has put some severe strain on my brewing enjoyment. But this was a success. Not an award winner, not a brewpub opener, just a solid beer.

It’s a little thin, a little under carbonated, but there is nothing wrong with it. It isn’t infected, it doesn’t taste off, it is as a porter should be.


We also made delicious burgers tonight. They seriously rocked.  A mixture of pork and beef, with a plethora of spices and topped with caramelized onion jam awesomeness. Seriously. Awesomeness.

(*Not a real brewery, taproom, or burger joint. But, if you know the password you can get all three)

Breakfast Beer

I never eat breakfast.  Sure, it’s supposedly the most important meal of the day, but I have to be at work pretty early in the morning and the 15 minutes it would take to sit down with a bowl of cereal is 15 minutes less of sleep I can get in.  Weekends are a bust because I’m usually up too late drinking and discussing life (beer) with some friends in the pub somewhere.  The problem is that I love breakfast.  Whether it’s cold cereal or bacon and eggs- I just can’t get enough.

A fine way to end (or begin) your day

I decided to have breakfast the other day.  A full breakfast, or at least everything I can find to complete that in Japan.  Eggs, sausage, hash brows (full of veggies and spices, of course), and toast with jam.  But what ever was I to wash it down with?  Thankfully, I was making my breakfast at about five in the afternoon, so beer was the obvious choice.  Even more thankfully I had a bottle of Fuller’s London Porter patiently waiting its turn in my refrigerator.  After preparing the food I tilted the bottle and poured myself a nice glass of one of my all-time favorite beers.  The eggs were dry (not a fan of runny eggs), the sausage was spiced, the hash browns were full of vegetables, cheese, and peppers, the toast was smothered in strawberry jam, and the porter was dark and delicious.  Is there a better way to accompany the day’s finest meal?  You’d be hard-pressed to convince me otherwise.